Food steaming equipment and food processing systems

Abstract

The food steaming apparatus of the present invention includes a steaming unit having multiple stages of conveying parts arranged spaced apart from each other above and below and arranged to continuously convey food in a front-to-rear direction, a steaming chamber forming a steaming space through which the multiple stages of conveying parts pass so as to steam-treat food conveyed via the multiple stages of conveying parts, and a plurality of conveying covers arranged above the multiple stages of conveying parts passing through the inside of the steaming space to cover each of the multiple stages of conveying parts so as to divide the steaming space into a plurality of steaming division spaces that are a plurality of spaces.

Description

Technical Field

[0001] The present invention relates to a food steaming device and a food processing system for producing steamed foods.

Background Art

[0002] The food steaming and freezing processes for producing foods that undergo a steaming process, particularly frozen dumplings, can be continuously performed. The production line used for the food steaming and freezing processes is configured to appropriately process the foods being transferred when the foods are placed on and transferred by a single conveyor.

[0003] Although a large amount of food can be produced by the above-described processes, as the demand for frozen foods such as frozen dumplings rapidly increases, it has become difficult to produce a sufficient amount of frozen food within the time given by limited equipment. In order to increase the production volume, a method of arranging a plurality of the same equipment can be used. However, installing additional equipment has problems such as economic reasons and space constraints, and it is realistically difficult to implement.

[0004] By increasing the paths through which foods can enter a limited facility and performing processes such as steaming, the number of foods processed per unit time can be increased. However, the degree of processing such as steaming differs for each part within the facility, and it is impossible to guarantee the production of foods of uniform quality. That is, even though the production volume can be increased, the production quality will decrease.

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present invention has been made to solve such problems, and provides a food steaming device and a food processing system that can process a large amount of food in a limited space.

Means for Solving the Problems

[0006] A food steaming apparatus according to an embodiment of the present invention includes: a plurality of conveying units arranged vertically apart and provided to continuously convey food along the front-to-back direction; a steaming chamber that forms a steaming space through which the plurality of conveying units pass, for steaming the food conveyed via the plurality of conveying units; and a plurality of conveying covers provided above the plurality of conveying units that pass through the interior of the steaming space, so as to cover the plurality of conveying units, which are located above the plurality of conveying units that pass through the interior of the steaming space, so as to divide the steaming space into a plurality of steaming compartment spaces.

[0007] A food processing system according to an embodiment of the present invention includes: a plurality of conveying units arranged vertically apart and provided to continuously convey food along the front-to-back direction; a steaming chamber that forms a steaming space through which the plurality of conveying units pass, for steaming the food conveyed via the plurality of conveying units; a plurality of conveying covers arranged above the plurality of conveying units to divide the steaming space into a plurality of steaming compartment spaces; and a freezing unit provided to freeze the food that has been steamed by the steaming unit and conveyed via the plurality of conveying units. [Effects of the Invention]

[0008] This allows for the production of large quantities of food in a limited space, and enables individualized and appropriate processing of food according to its location. [Brief explanation of the drawing]

[0009] [Figure 1] This is a perspective view of a food processing system according to one embodiment of the present invention.

[0010] [Figure 2] This is a view of the food processing system from above, with its internal structure exposed, according to one embodiment of the present invention.

[0011] [Figure 3]It is a view of the side of a food processing system with the internal structure of an embodiment of the present invention exposed.

[0012] [Figure 4] It is a view of the front of a food steaming device with the internal structure of the steaming part according to an embodiment of the present invention exposed.

[0013] [Figure 5] It is a view showing a part of the internal structure of a food steaming device according to an embodiment of the present invention.

[0014] [Figure 6] It is a perspective view of a conveying cover according to an embodiment of the present invention.

[0015] [Figure 7] It is a view showing the state where the side of the steaming part according to an embodiment of the present invention is opened.

[0016] [Figure 8] It is a view showing the situation where food enters the steaming part in a food processing system according to an embodiment of the present invention.

[0017] [Figure 9] It is a side view showing a part of the conveying part of a food processing system according to an embodiment of the present invention.

[0018] [Figure 10] It is a view showing the situation where food is discharged from the steaming part in a food processing system according to an embodiment of the present invention.

[0019] [Figure 11] It is a view showing the steaming door part of the steaming part according to an embodiment of the present invention.

Mode for Carrying Out the Invention

[0020] Hereinafter, some embodiments of the present invention will be described in detail with reference to the drawings. When assigning reference numerals to the components of each drawing, it should be noted that, whenever possible, the same reference numeral should be used for the same component when it is shown in other drawings. Furthermore, in describing embodiments of the present invention, if a specific description of a relevant known configuration or function is deemed to hinder understanding of the embodiments of the present invention, such detailed description will be omitted.

[0021] Furthermore, when describing the components of the embodiments of the present invention, terms such as first, second, A, B, (a), (b), etc., may be used. Such terminology is merely used to distinguish one component from another, and does not limit the nature, order, or sequence of that component. When it is stated that one component is “connected,” “joined,” or “connected” to another component, that component may be directly connected or connected to the other component, but it should be understood that other components may also be “connected,” “joined,” or “connected” between each component.

[0022] Figure 1 is a perspective view of a food processing system 1 according to one embodiment of the present invention. Figure 2 is a view of the food processing system 1 from above, with its internal structure exposed, according to one embodiment of the present invention. Figure 3 is a side view of the food processing system 1 according to one embodiment of the present invention, with its internal structure exposed. Figure 4 is a front view of a food steaming apparatus with the internal structure of the steaming section 20 according to one embodiment of the present invention exposed. Figure 5 shows a part of the internal structure of a food steaming apparatus according to one embodiment of the present invention. Figure 6 is a perspective view of a steaming cover according to one embodiment of the present invention. Figure 7 shows the side of the steaming section 20 according to one embodiment of the present invention with the opening. Figure 8 shows the situation in which food F enters the steaming section 20 of a food processing system 1 according to one embodiment of the present invention. Figure 9 is a side view showing a part of the transport unit 10 of a food processing system 1 according to one embodiment of the present invention.

[0023] Referring to the drawings, a food processing system 1 according to one embodiment of the present invention may include a conveying unit 10, a steaming unit 20, and a freezing unit 50. The food processing system 1 may include a cooling section 30 and a pre-cooling section 40, and the conveying section 10, the cooling section 30, the pre-cooling section 40, and the freezing section 50 may constitute a food freezing apparatus. The cooling section 30 and the pre-cooling section 40 can constitute a cooling unit. The steaming section 20, cooling section 30, pre-cooling section 40, and freezing section 50 can be positioned in order from the front to the rear. A food steaming apparatus according to one embodiment of the present invention may include a conveying unit 10 and a steaming unit 20. The food processing system 1 may include a defrosting unit 60. In this specification, the front-to-back, left-to-right, and up-and-down directions are relative directions used for convenience of explanation and may differ depending on the arrangement of the food processing system 1.

[0024] Cooling section 30, pre-cooling section 40, and freezing section 50

[0025] The cooling section 30 is a component provided to perform a cooling treatment on the food F that is conveyed from the steaming section 20 via the conveying section 10. Air cooling refers to a cooling method that does not use another refrigerant, but instead involves exposing the food F to the outside air or circulating outside air around the food F.

[0026] The cooling section 30 may include a cooling chamber for forming a cooling space inside, and the cooling chamber may have an opening that allows outside air to enter and exit the cooling space. The cooling unit 30 is located inside the cooling chamber and may include an outside air supply means capable of pressurizing and supplying outside air to the cooling space. The cooling unit 30 can be located behind the steaming unit 20.

[0027] The cooling chamber can have the shape of a box that is open in the front-to-back direction. The transport unit 10 can pass through the front-to-back openings of the cooling chamber. Therefore, the food F being transported to the rear via the transport unit 10 can be cooled by passing through the cooling space.

[0028] The pre-cooling section 40 is a component provided to pre-cool food F that has been cooled and is being conveyed via the conveying section 10. Pre-cooling refers to a method of cooling food F by circulating air cooled with a refrigerant around the food F. The pre-cooling unit 40 can be positioned behind the cooling unit 30.

[0029] The pre-cooling section 40 may include a pre-cooling chamber for forming a pre-cooling space inside. The pre-cooling chamber can have the shape of a box that is open in the front-to-back direction. The transport unit 10 can pass through the front-to-back opening of the pre-cooling chamber. Therefore, the food F being transported to the rear via the transport unit 10 can be pre-cooled by passing through the pre-cooling space.

[0030] The pre-cooling unit 40 is located inside the pre-cooling chamber and may include a pre-cooling air supply means capable of pressurizing and supplying air cooled by a refrigerant into the pre-cooling space. The pre-cooling unit 40 may include a pre-cooled air generating means capable of cooling the air by heat exchange between the refrigerant and the air and supplying it to the pre-cooled air supply means. The pre-cooling air generation means can be positioned above the pre-cooling chamber. The pre-cooling air generation means may be a brine cooler that uses an indirect cooling method, employing a refrigerant containing saltwater or the like.

[0031] The temperature inside the pre-cooling section 40 may be 3 to 7°C, preferably 5°C, and the food F discharged from the pre-cooling section 40 may have a temperature of 35 to 45°C, preferably 40°C.

[0032] The freezing section 50 is a component provided to freeze the food F that has been steamed in the steaming section 20 and transported via the multi-stage transport section 10. The freezing section 50 is located behind the pre-cooling section 40 and can freeze food F that has been pre-cooled after steaming and is being transported via the transport section 10. The freezing section 50 may include a freezing chamber for forming a freezing space inside. The freezing chamber can have the shape of a box that is open in the front-to-back direction. The transport unit 10 can pass through the front-to-back openings of the freezing chamber. Therefore, the food F being transported to the rear via the transport unit 10 can be frozen by passing through the freezing space.

[0033] The freezing section 50 may include a freezing module that provides cold air, which is cooled air. The freezing module may include means for providing frozen air and means for generating frozen air. The frozen air supply means is positioned inside the freezing chamber and can supply air cooled by a refrigerant to the freezing space by pressurizing it. The frozen air generating means can cool the air by heat exchange between the refrigerant and the air and provide it to the frozen air supply means. The frozen air generating means can be positioned above the freezing chamber. The means for generating frozen air may be a freezing device that uses refrigerants such as R-404 or R-507.

[0034] The temperature inside the freezing section 50 may be -37 to -40°C, and the food F discharged from the freezing section 50 may have a temperature of -5 to -10°C, preferably -7°C. By passing through the cooling section 30, the pre-cooling section 40, and the freezing section 50 in sequence, the food F being transported via the transport section 10 is gradually cooled, minimizing exposure to sudden temperature changes, and ultimately being discharged in a frozen state. By gradually cooling, the load on the frozen section 50 can be reduced.

[0035] At least one of the cooling section 30, the pre-cooling section 40, and the freezing section 50 may be positioned at a location corresponding to each stage of the conveying section 10 and may include a plurality of air supply means for pressurizing and supplying air. Such air supply means may be an outside air supply means in the cooling section 30, a pre-cooling air supply means in the pre-cooling section 40, and a frozen air supply means in the freezing section 50. The air supply means may draw in and treat external air and supply it to each chamber, or it may treat the air used in the chambers again and supply it back to the chambers.

[0036] Among the multiple air supply means, those air supply means positioned at different stages can operate independently. Therefore, food products F placed on each conveying stage can be processed at different temperatures. For this type of individual control, temperature sensors can be placed adjacent to each conveying stage to acquire temperature data. The air supply means corresponding to the temperature sensor can be controlled according to the temperature acquired by the temperature sensor.

[0037] At least one of the cooling section 30, the pre-cooling section 40, and the freezing section 50 may include an airflow control damper that is provided to adjust the airflow rate supplied to the multiple air supply means. The airflow control damper has a pipe-like appearance and is positioned in the middle of an airflow path. It includes a damper member whose position is adjustable and which is positioned inside. By adjusting the position of such a damper member, the airflow provided through the airflow control damper can be adjusted.

[0038] The cooling section 30, the pre-cooling section 40, and the freezing section 50 can each be equipped with an air curtain at their inlet and outlet, which is designed to spray air onto the food F. The placement of the air curtain allows for the removal of foreign matter adhering to the food F being transported via the transport unit 10, and prevents other foreign matter from entering the cooling chamber, pre-cooling chamber, and freezing chamber.

[0039] The pre-cooling section 40 and the cooling section 30 can constitute a cooling section because they cool the food F without freezing it. In other words, the cooling section is located between the freezing section 50 and the steaming section 20, and is provided to cool the food F, which is transported via the conveying section 10 after steaming, before it is transmitted to the freezing section 50.

[0040] Openings are also formed on the left and right sides of the cooling section 30, the pre-cooling section 40, and the freezing section 50, and doors for opening and closing these openings, such as a cooling door, a pre-cooling door, and a freezing door, can be arranged there. Furthermore, cleaning means can be arranged inside the cooling section 30, the pre-cooling section 40, and the freezing section 50 to clean each chamber by spraying substances such as air, steam, cleaning water, and cleaning agents.

[0041] The cooling section 30, the pre-cooling section 40, and the freezing section 50 may have different lengths in the front-to-back direction. The length in the front-to-back direction can increase as you move from the cooling section 30 to the pre-cooling section 40 and then to the freezing section 50.

[0042] Defrost section 60

[0043] The defrosting unit 60 is a component connected to the freezing unit 50 to remove frost that forms inside the freezing unit 50. The defrosting unit 60 can be provided to remove frost by spraying air onto the freezing unit 50. The defrosting unit 60 can remove frost generated inside the freezing module by injecting air into the freezing module rather than into the freezing chamber.

[0044] The defrosting unit 60 may include a plurality of defrosting nozzles, an air tank, and an air drying module. The defrost nozzle can be connected to the freezing module and configured to spray air into the freezing air generation means of the freezing module. The defrost nozzle can be connected to an air tank via piping, and the air tank can transmit dry air stored inside to the defrost nozzle via the piping. Valves are placed in each pipe to adjust the amount of air supplied to the defrost nozzles. The air drying module can be connected to an air tank to draw in and dry incoming air, which is then stored in the air tank. The air drying module may be a dehumidifier that dehumidifies by cooling the air to condense water vapor, or by using an adsorbent such as silica gel, but is not limited to these types.

[0045] The defrosting nozzle can be positioned to face the part of the frozen air generating means that is prone to frost formation. As shown in the diagram, the defrosting nozzles are arranged in a grid pattern facing the freezing air generating means from the side, and can physically remove frost by spraying high-pressure air.

[0046] Conveying unit 10

[0047] The conveying unit 10 is a component provided to continuously convey the food product F. The conveying unit 10 can convey the food F along the front-to-back direction. The transport unit 10 can be composed of multiple stages. Each stage of the transport unit 10 can be arranged with vertical spacing between them. The transport unit 10 can be configured in three stages, as in one embodiment of the present invention, comprising a first transport unit 11, a second transport unit 12, and a third transport unit 13 arranged sequentially downwards, but the number of stages is not limited thereto.

[0048] Food supply equipment F can be placed in front of the conveying unit 10. The food F supply equipment may be arranged parallel to each stage of the conveying unit 10, or it may be arranged on the left-right side of each stage of the conveying unit 10, and the food F may be transmitted to the conveying unit 10 along the left-right direction. Alternatively, it may be a rotary supply equipment having a rotating structure rather than transmitting the food F to the conveying unit 10 via a straight path, and the type is not limited thereto.

[0049] Each stage of the transport section 10 may include a conveyor provided to transport the food items F placed on it. The conveyor can extend in the front-to-back direction and be configured so that multiple food items F are arranged along both the left-to-right and front-to-back directions. The conveyor includes multiple rollers and a belt wrapped around the outer surface of the multiple rollers, and the belt rotates as the rollers rotate, so that food F placed on the top surface of the belt is transported in a predetermined direction. In one embodiment of the present invention, rollers rotate axially in the left-right direction, which is perpendicular to the front-back direction, and a belt can transport food F to the rear.

[0050] The conveyor can be divided into multiple units along the front-to-back direction. The edge plates 111, which are the front and rear ends of the conveyor unit, can have a shape in which the height relative to the vertical direction decreases as they move outward relative to the front and rear direction. Therefore, as shown in the figure, the conveyor unit has a tapered edge plate 111 to prevent tearing or tipping of food that may occur when connecting conveyor units using rollers or the like, and to ensure that the food F is transported smoothly without tipping over.

[0051] The conveying unit 10 may include an inverter module for driving the conveyor. The conveyor's drive speed can be adjusted according to the control of the inverter module. A food processing system 1 according to one embodiment of the present invention may further include a processor. The processor can be electrically connected to the inverter module. Here, electrical connection encompasses not only the fact that each component is connected by a conductive material capable of transmitting power, but also the fact that each component is connected in such a way that electrical communication for sending and receiving information is possible even without physical contact.

[0052] The processor is electrically connected to each component for controlling components such as inverter modules. The processor can generate and transmit control signals to each component of the food steaming apparatus. A processor capable of logical operations, such as a CPU (Central Processing Unit), FPGA (Field Programmable Gate Array), or ASIC (Application Specific Integrated Circuit), can be used, but the type is not limited to these.

[0053] Since processors can be electrically connected to their respective components, they can communicate with each other either by being connected by wires or by adding wireless communication modules.

[0054] The control instructions executed by the processor can be stored and utilized on a storage medium. The storage medium may be a device such as an HDD (Hard Disk Drive), SSD (Solid State Drive), server, volatile medium, or non-volatile medium, but is not limited to these types. In addition to the above, the storage medium can also store other data necessary for the processor to perform its tasks.

[0055] The conveying unit 10 may include a weight acquisition unit positioned on a portion of the conveyor located on the front and rear sides of the steaming chamber 21 to acquire the weight of the food F placed on the conveyor. The weight acquisition unit may include a load cell for acquiring the weight of food F.

[0056] The processor can be electrically connected to the weight acquisition unit. The processor can calculate the degree of steaming of the food F using the weight of the food F about to enter the steaming chamber 21 (described later), which is obtained by the weight acquisition unit, and the weight of the food F discharged from the steaming chamber 21. The processor can control the inverter module based on the calculated degree of steaming maturity. For example, if the calculated steaming maturity does not fall within a predetermined standard steaming maturity range, the inverter module can be controlled to make the conveyor drive slower or faster than its current state, so that the newly calculated steaming maturity falls within the standard steaming maturity range. When the conveyor's drive speed increases, the degree of steaming decreases, and when the conveyor's drive speed decreases, the degree of steaming can increase.

[0057] Steaming section 20

[0058] The steaming section 20 is a part provided for performing a steaming process to cook food F using steam. The steaming section 20 can steam-cook the food F that is conveyed via the conveying section 10. The steaming section 20 is positioned in front of the pre-cooling section 40, and the steamed food F can be transferred to the pre-cooling section 40 for pre-cooling treatment.

[0059] The steaming section 20 may include a steaming chamber 21. The steaming chamber 21 can form a steaming space inside through which the multiple conveying units 10 pass, so as to steam-treat the food F that is conveyed via the multiple conveying units 10. The steaming chamber 21 has a box shape that is open in the front-to-back direction, and the steaming chamber 21 may have an opening in the front-to-back direction. The conveying unit 10 can pass through the front-to-back opening of the steaming chamber 21. Therefore, the food F, which is transported to the rear via the conveying unit 10, can be steamed by passing through the steaming space. To ensure effective steaming, steaming gates can be positioned at the front-to-back openings of the steaming chamber 21, allowing for temporary sealing or opening of the steaming space by temporarily closing the front-to-back openings.

[0060] The steaming section 20 may include a conveying cover 25. Multiple transport covers 25 can be provided. The conveying cover 25 can be provided so as to cover each of the multiple conveying units 10 above the multiple conveying units 10 that pass through the interior of the steaming space, thereby dividing the steaming space into multiple steaming compartment spaces.

[0061] With respect to the left-right direction, the central part of the transport cover 25 can have a shape that is inclined upward with respect to the inward direction with respect to the left-right direction. Therefore, the shape can be such that the distance from the conveyor to the transport cover 25 increases as you move towards the center. The lower shielding surface, which is the center of the lower surface of the transport cover 25, can have a profile that is inclined upward in the inward direction with respect to the left-right direction when viewed along the front-rear direction. The upper shielding surface, which is the central part of the upper surface of the transport cover 25, can have a profile that is inclined upward with respect to the inward direction with reference to the left-right direction when viewed along the front-rear direction. Because the transport cover 25 has this shape, even if condensed water, which is water generated by steam, forms on the underside of the transport cover 25, the condensed water is guided outwards with respect to the left-right direction and can fall, thus preventing the condensed water from falling onto the food F located in the center with respect to the left-right direction.

[0062] The steaming section 20 may include a baffle plate. The baffle plate can be coupled to the transport cover 25. Therefore, the baffle plates can be configured in a number corresponding to the number of steaming sections 20. When viewed along the front-to-back direction, the baffle plate, like the transport cover 25, has a shape that is inclined upward in the inward direction with respect to the left-to-right direction, and can have a predetermined thickness along the vertical direction. The baffle plates are made of insulating material such as glass wool, and can insulate each ripening compartment.

[0063] Multiple transport covers 25 can be selectively positioned in a covered state, where they are unfolded to cover multiple transport sections 10, and in a folded state, where they are folded along the left-right direction and do not cover multiple transport sections 10. In other words, the transport cover 25 can be folded so that no separate steaming space is formed and a single steaming space is formed, or the transport cover 25 can be unfolded so that separate steaming spaces are formed. When a single steaming space is formed, a single type of food can be placed throughout the entire conveying unit 10, and when steaming compartmentalized spaces are formed, different types of food can be placed in their respective steaming compartmentalized spaces. Different types of food are placed in separate steaming compartments, and the temperature and other parameters are controlled independently for each compartment, ensuring that all types of food are processed appropriately.

[0064] The steaming section 20 is positioned adjacent to each stage of the multi-stage conveying section 10 and may include multiple temperature acquisition units to acquire temperature. The temperature acquisition unit can be positioned inside the steaming chamber 21 adjacent to at least one of the front end, intermediate region, and rear end of each stage of the conveying unit 10. The processor can be electrically connected to multiple temperature acquisition units.

[0065] The steaming section 20 may include multiple steam supply sections. Multiple steam supply units are electrically connected to the processor and can be positioned at locations corresponding to each stage of the multi-stage conveying unit 10 in order to supply steam to each of the multiple ripening compartments. Multiple steam supply units can be controlled independently of each other. The steam supply unit may include a steam generating member that heats water to generate steam and supplies it to the pipe described later.

[0066] The steam supply section may include front and rear pipes 232. The front and rear pipes 232 are pipes that extend along the front-to-back direction and can supply steam to the ripening space through a plurality of holes arranged along the front-to-back direction. The front and rear pipes 232 may include a central front and rear pipe 2321 and an outer front and rear pipe 2322. The central front and rear pipes 2321 can be positioned above the multi-stage conveying section 10. The outer front and rear pipes 2322 can be arranged extending along the front-to-back direction on the left and right sides of the multi-stage conveying section 10. The steam provided by the outer pipes 2322 is not directly injected into the food F, but flows into the steaming space and reaches the food F, allowing the food F to be steamed indirectly.

[0067] The steam supply section may include left and right pipes 231. The left and right pipes 231 extend along the left-right direction and can supply steam to the simmering space through a plurality of holes arranged along the left-right direction.

[0068] The steam supply section may include only the front and rear pipes 232, or it may include the left and right pipes 231 together with the front and rear pipes 232.

[0069] The processor can control the amount of steam supplied through multiple steam supply units based on the temperatures obtained by multiple temperature acquisition units. For example, the processor can control multiple steam supply units so that the temperatures obtained by multiple temperature acquisition units fall within a predetermined reference temperature range. When the amount of steam supplied through the steam supply unit increases, the temperature acquired by the temperature acquisition unit increases, and the temperature of the corresponding steam maturation space can be increased. When the amount of steam supplied through the steam supply unit decreases, the temperature acquired by the temperature acquisition unit decreases, which in turn reduces the temperature of the corresponding steaming and maturation space.

[0070] In addition, the processor can take at least one of the following as input values: the type of product being fed in, the volume of the product, the mass of the product, and the shape of the product, and control the amount of steam supplied via the steam supply unit. The processor can individually collect the aforementioned temperature and input values ​​for each stage of the transport unit 10, and based on the collected information, can control the steam supply unit to provide each stage with an independent amount of steam. For example, when a first type of product is introduced into the first stage of the conveying unit 10, the amount of steam supplied by the steam supply unit can be controlled so that the temperature around the first stage reaches a first temperature corresponding to the first type of product. When a second type of product, different from the first type of product, is fed into the second stage of the conveying unit 10, which is different from the first stage, the amount of steam supplied by the steam supply unit can be controlled so that the temperature around the second stage is set to a second temperature, which is different from the first temperature and corresponds to the second type of product. When a second type of product is introduced into the first stage, the amount of steam supplied by the steam supply unit can be controlled so that the second temperature corresponds to the temperature around the first stage.

[0071] The processor controls the inverter module based on the temperatures acquired by multiple temperature acquisition units, and can adjust the speed at which the multi-stage conveying unit 10 conveys the food F. For example, the processor can control the inverter module so that the higher the temperature obtained by the multiple temperature acquisition units, the faster the conveying unit 10 conveys the food F. The processor can individually control the speed at which each stage of the conveying unit 10 conveys the food F, based on the temperature of each stage. The processor can individually control the speed at which each stage of the conveying unit 10 conveys the food F, according to the input value input to each stage. Since the steaming rate required varies depending on the type of product, if it is confirmed that a product requiring a long steaming time has been placed in any of the stages of the conveying unit 10, the speed at which that stage conveys the food F can be reduced.

[0072] Figure 10 shows the situation in which food F is discharged from the steaming section 20 in a food processing system 1 according to one embodiment of the present invention.

[0073] The steaming section 20 may include an air circulation section 27. Multiple air circulation units 27 can be provided. The air circulation unit 27 can be electrically connected to the processor. Multiple air circulation units 27 can be connected to the steaming chamber 21 so as to communicate with each of the multiple steaming compartments in order to circulate air through the multiple steaming compartments. The processor can control multiple air circulation units 27 to adjust the flow rate of air flowing into multiple steaming compartments based on the temperatures obtained by multiple temperature acquisition units. Therefore, the processor can adjust the temperature of each steaming compartment not only using the steam supply unit but also using the air circulation unit 27. For example, the processor can control multiple air circulation units 27 so that the temperatures acquired by multiple temperature acquisition units fall within a predetermined reference temperature range. When the flow rate of air circulating in the steaming compartment increases, the temperature acquired by the temperature acquisition unit can decrease.

[0074] The air circulation section 27 can form a flow path in the form of a pipe or duct as a whole, and may include an air supply member. The air supply member is provided to supply air to the steaming space and can be positioned adjacent to the entrance into the steaming chamber 21 through which the food F enters. The air circulation unit 27 may include a recovery member 271. The recovery member 271 is provided to discharge air from the steaming space and can be positioned adjacent to the outlet from which the food F is discharged from the steaming chamber 21. The air supply member and the recovery member 271 are positioned adjacent to the front and rear ends of the ripening chamber 21, respectively, so that an airflow is formed towards the rear. The recovery member 271 may include a fan that creates airflow through rotation. Through the recovery member 271, not only air but also steam provided to the steaming space can be discharged to the outside. The air circulation section 27 may include a recovery pipe 272. The recovery piping 272 is connected to the recovery members 271 and can collect the air and steam discharged by each recovery member 271 and guide them to a predetermined location where discharge is easy.

[0075] Figure 11 shows the steaming door portion of the steaming section 20 according to one embodiment of the present invention.

[0076] The steaming section 20 may include a steaming door. The steaming door is provided to open and close an opening formed in the steaming chamber 21 along the left-right direction. Specifically, the steaming chamber 21 can be formed with a double-layer structure. In other words, the steaming chamber 21 can be formed in such a way that an external steaming chamber 211 surrounds an internal steaming chamber 212 that forms a steaming space. Further openings can be formed in the steaming chamber 21 along the left-right direction. A steaming door can be provided to open and close such a left-right opening.

[0077] The steaming door section may include an internal steaming door 2121 that opens and closes the opening of the internal steaming chamber 212, and an external steaming door 2111 that is positioned outside the internal steaming door 2121 with respect to the left-right direction to open and close the opening of the external steaming chamber 211. In other words, the steaming door section has a double-door structure, which prevents accidents that could occur due to steam leaking out of the steaming space. The user can open the external steaming door 2111, and then the internal steaming door 2121 to access the steaming space for proper processing. The space between the external ripening door 2111 and the internal ripening door 2121 can be sealed when each door is closed.

[0078] The food processing system 1 may further include a packaging unit provided for loading the food F, which has been frozen by the freezing unit 50, into packaging material for packaging.

[0079] Although all components constituting the embodiments of the present invention have been described as being combined into one or operating in combination, the present invention is not necessarily limited to such embodiments. In other words, within the scope of the object of the present invention, all of its components may be selectively combined and operate in a manner that allows for the operation of one or more components. Furthermore, unless otherwise stated, terms such as "includes," "constitutes," or "possesses" used above mean that the component in question may be inherent, and therefore should not be interpreted as excluding other components, but rather as potentially including other components. All terms, including technical or scientific terms, have the same meaning as those generally understood by a person with ordinary skill in the art to which this invention pertains, unless otherwise defined. Terms used in general, such as those defined in dictionaries, must be interpreted in a way that aligns with their meaning in the context of the relevant technology, and not in an ideal or overly formal sense unless explicitly defined in this invention.

[0080] The above description is merely illustrative of the technical concept of the present invention, and any person with ordinary skill in the art to which the present invention belongs could make various modifications and alterations without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in this invention are for illustrative purposes only and not to limit the technical concept of the invention, and the scope of the technical concept of the invention is not limited by such embodiments. The scope of protection of this invention must be interpreted in accordance with the claims described below, and all technical concepts within an equivalent scope should be interpreted as being included within the scope of rights of this invention.

Claims

1. A conveying unit is provided to continuously transport food along the front-to-back direction, and consists of multiple conveying sections arranged at vertical distances from each other. A steaming unit comprising: a steaming chamber that forms a steaming space through which the multiple stages of conveying units pass, for steaming food conveyed via the multiple stages of conveying units; a plurality of conveying covers provided above the multiple stages of conveying units that pass through the interior of the steaming space, so as to cover each of the multiple stages of conveying units, so as to divide the steaming space into a plurality of steaming compartment spaces; and a plurality of temperature acquisition units positioned adjacent to each stage of the multiple stages of conveying units to acquire temperature. A processor electrically connected to the aforementioned multiple temperature acquisition units and the aforementioned multiple stages of transport units, Includes, The multi-stage transport section includes a conveyor provided for transporting food, and a weight acquisition section located on a portion of the conveyor on the front and rear sides of the steaming chamber and electrically connected to the processor, for acquiring the weight of the food placed on the conveyor. The aforementioned processor, Based on the temperatures obtained by the multiple temperature acquisition units, the speed at which the multiple conveying units transport the food is controlled. The degree of steaming of the food is calculated using the weight of the food entering the steaming chamber, which is obtained by the weight acquisition unit, and the weight of the food discharged from the steaming chamber. A food steaming apparatus that controls the speed of the conveyor based on the degree of steaming maturation of the food.

2. The food steaming apparatus according to claim 1, wherein the lower shielding surface, which is part of the lower surface of the transport cover, has a profile that, when viewed along the front-to-back direction, is inclined upward with respect to the inward direction with respect to the left-to-right direction.

3. The food steaming apparatus according to claim 1, wherein the upper shielding surface, which is a part of the upper surface of the transport cover, has a profile that is inclined upward with respect to the inward direction with reference to the left-right direction when viewed along the front-rear direction.

4. The steaming section is electrically connected to the processor and further includes a plurality of steam supply units positioned at locations corresponding to each stage of the plurality of conveying sections in order to supply steam to the plurality of steaming compartments, The steam supply section includes outer front and rear pipes that are arranged on the left and right sides of the multi-stage conveying section, extending in the front-to-back direction. The aforementioned processor, The food steaming apparatus according to claim 1, wherein the amount of steam provided through the plurality of steam supply units is controlled based on the temperatures obtained by the plurality of temperature acquisition units.

5. The aforementioned multi-stage conveying section includes an inverter module that drives the conveyor, The food steaming apparatus according to claim 1, wherein the processor is electrically connected to the inverter module.

6. A conveying unit is provided to continuously transport food along the front-to-back direction, and consists of multiple conveying sections arranged at vertical distances from each other. A steaming chamber that forms a steaming space through which the multiple stages of conveying units pass, for steaming food conveyed via the multiple stages of conveying units; a plurality of conveying covers provided above the multiple stages of conveying units that pass through the interior of the steaming space, so as to cover each of the multiple stages of conveying units, so as to divide the steaming space into a plurality of steaming compartment spaces; a plurality of temperature acquisition units positioned adjacent to each stage of the multiple stages of conveying units to acquire temperature; and a plurality of air circulation units connected to the steaming chamber so as to communicate with each of the multiple steaming compartment spaces, for circulating air into the plurality of steaming compartment spaces. The processor includes the plurality of temperature acquisition units and the plurality of air circulation units, The multi-stage transport section includes a conveyor provided for transporting food, and a weight acquisition section located on a portion of the conveyor on the front and rear sides of the steaming chamber and electrically connected to the processor, for acquiring the weight of the food placed on the conveyor. The aforementioned processor, In order to adjust the flow rate of air flowing through the plurality of steaming compartment spaces, the plurality of air circulation units are controlled based on the temperatures obtained by the plurality of temperature acquisition units. The degree of steaming of the food is calculated using the weight of the food entering the steaming chamber, which is obtained by the weight acquisition unit, and the weight of the food discharged from the steaming chamber. A food steaming apparatus that controls the speed of the conveyor based on the degree of steaming maturation of the food.

7. The plurality of air circulation units are, An air supply member is provided to supply air to the steaming space and is positioned adjacent to the entrance into the steaming chamber through which food enters; The food steaming apparatus according to claim 6, further comprising: a recovery member provided to discharge air from the steaming space and positioned adjacent to an outlet from which food is discharged from the steaming chamber.

8. The steaming section further includes a steaming door section provided to open and close an opening formed in the steaming chamber along the left-right direction, The food steaming apparatus according to claim 1, wherein the steaming door section includes an internal steaming door and an external steaming door positioned outside the internal steaming door.

9. The food steaming apparatus according to claim 1, wherein the edge plates, which are the front and rear ends of the conveyor unit, have a shape in which the height decreases as they move outward with respect to the front-to-back direction.

10. The multiple transport covers are selectively positioned in a covered state, which is unfolded to cover the multiple transport sections, and in a folded state, which is folded along the left-right direction and does not cover the multiple transport sections. When the multiple transport covers are placed in the folded state, an integrated steaming space is formed. The food steaming apparatus according to claim 1 or claim 6, wherein the steaming compartment space is formed when the plurality of transport covers are placed in the covered state.

11. A conveying unit is provided to continuously transport food along the front-to-back direction, and consists of multiple conveying sections arranged at vertical distances from each other. A steaming unit comprising: a steaming chamber that forms a steaming space through which the multiple stages of conveying units pass, for steaming food conveyed via the multiple stages of conveying units; a plurality of conveying covers positioned above the multiple stages of conveying units to divide the steaming space into a plurality of steaming compartments; and a plurality of temperature acquisition units positioned adjacent to each stage of the multiple stages of conveying units to acquire temperature. A processor electrically connected to the aforementioned multiple temperature acquisition units and the aforementioned multiple stages of transport units, The system includes a freezing section provided for freezing food that has been steamed in the steaming section and transported via the multi-stage transport section, The multi-stage transport section includes a conveyor provided for transporting food, and a weight acquisition section located on a portion of the conveyor on the front and rear sides of the steaming chamber and electrically connected to the processor, for acquiring the weight of the food placed on the conveyor. The aforementioned processor, Based on the temperatures obtained by the multiple temperature acquisition units, the speed at which the multiple conveying units transport the food is controlled. The degree of steaming of the food is calculated using the weight of the food entering the steaming chamber, which is obtained by the weight acquisition unit, and the weight of the food discharged from the steaming chamber. A food processing system that controls the speed of the conveyor based on the degree of steaming and maturation of the food.

12. The food processing system according to claim 11, further comprising a packaging section provided for placing food frozen by the freezing section into packaging material and packaging it.

13. The plurality of transport covers are selectively placed in a covered state, which is unfolded to cover the plurality of transport sections, and in a folded state, which is folded along the left-right direction and does not cover the plurality of transport sections. When the multiple transport covers are placed in the folded state, an integrated steaming space is formed. The food processing system according to claim 11, wherein the steaming compartment space is formed when the plurality of transport covers are placed in the covered state.

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